CREAMY CREAMED CABBAGE
A bit different... tastes great. Cabbage, Romano cheese and a cream sauce are a perfect combination!
Provided by Michele O'Sullivan
Categories Side Dish Casseroles
Time 50m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium saucepan over medium heat, blend milk, flour, butter, salt and pepper. Stir constantly until a thick white sauce has formed.
- In a separate medium saucepan over boiling water, steam cabbage until tender but firm.
- In a small baking dish, alternate layers of sauce, cabbage and Romano cheese.
- Bake approximately 30 minutes, until sauce and cheese are bubbly.
Nutrition Facts : Calories 178.8 calories, Carbohydrate 13.5 g, Cholesterol 34.1 mg, Fat 10.2 g, Fiber 3.9 g, Protein 9.9 g, SaturatedFat 6.4 g, Sodium 406.2 mg, Sugar 6.9 g
CREAMED COOKED CABBAGE
Shredded cabbage is baked with a sprinkling of sugar, salt and nutmeg, in heavy cream and topped with bread crumbs. Serve with bacon bits, if desired.
Provided by sal
Categories Side Dish Vegetables
Time 1h10m
Yield 10
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Place cabbage in a 2 quart casserole dish. Sprinkle with sugar, salt and nutmeg. Pour cream over cabbage and top with bread crumbs.
- Bake in preheated oven for 1 hour.
Nutrition Facts : Calories 242.4 calories, Carbohydrate 16.2 g, Cholesterol 65.2 mg, Fat 18.6 g, Fiber 1.3 g, Protein 3.6 g, SaturatedFat 11.2 g, Sodium 273.4 mg, Sugar 3.7 g
CREAMED CABBAGE- NORWEGIAN STYLE
I remember eating this when I was younger. It was the only way I liked cabbage then. This seems to really bring out the sweetness of the vegetable and remove any harshness- which kids just do not enjoy. As a kid it looked like something drenched in gravy or whipped cream- looks are deceiving- but whatever gets the kid to eat the veggie was cool with my mom.
Provided by Mamas Kitchen Hope
Categories Greens
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Boil cabbage until tender, approximately 30 minutes and drain well.
- Make a roux from the butter, flour and milk stirring constantly until it turns a light brown. Add bouillon and stir to combine.
- Add cabbage, salt, pepper and nutmeg and stir to mix together.
- Serve.
Nutrition Facts : Calories 115.6, Fat 6.5, SaturatedFat 4, Cholesterol 19.7, Sodium 79.4, Carbohydrate 11.5, Fiber 1.9, Sugar 2.8, Protein 3.9
CREAMY SAVOY CABBAGE WITH CARROTS
Savoy cabbage at its best, a great accompaniment to any meal - particularly the Christmas turkey or part of your Hogmanay meal
Provided by Nick Nairn
Categories Dinner, Side dish
Time 26m
Number Of Ingredients 5
Steps:
- Pull off any tough outer leaves from the cabbage and discard. Cut in half, then remove the hard inner core. Rinse the leaves, then shred as finely as you can. Cut the carrots into fine, thin strips or grate in the food processor.
- Bring a pan of water to the boil and add the cabbage and carrots. Boil for 6 mins until just tender, then drain. Return to the hot pan and add the butter and cream. Season with pepper, and salt if you like, add the nutmeg and stir well to coat. Pile into a serving dish and serve immediately.
Nutrition Facts : Calories 130 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 9 grams carbohydrates, Fiber 4 grams fiber, Protein 2 grams protein, Sodium 0.15 milligram of sodium
CREAMY CABBAGE
This recipe, which was handed down to me from my grandmother, makes a good side dish for any meal. It's a simple way to spruce up a cabbage dish and has always been happily received at potluck suppers.
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, bring 1 in. of water and cabbage to a boil. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender; drain., In a skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 tablespoons drippings. Stir the flour, salt, paprika and pepper into the drippings until smooth; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. , Place cabbage in an ungreased 1-qt. baking dish. Top with sauce. Sprinkle bread crumbs and bacon over the top. Bake at 400° for 15 minutes or until heated through.
Nutrition Facts : Calories 160 calories, Fat 9g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 518mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 2g fiber), Protein 6g protein.
CREAMED CABBAGE
This rich comforting cabbage dish has plenty of old-fashioned goodness. The recipe is shared by Virginia Dishman of Lansing, Michigan, who admits she finds it a challenge to cook small quantities since she once fed a family of nine!
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 1 serving.
Number Of Ingredients 10
Steps:
- In a skillet, cook bacon over medium heat until crisp. Remove to paper towel. In the drippings, saute onion until tender. Add the vinegar, water,sugar, salt and pepper; cook until bubbly. Stir in cabbage and apple; toss to coat. Cover and cook for 5-6 minutes or until cabbage is tender. stir in sour cream; heat through (do not boil). Sprinkle with bacon.
Nutrition Facts :
CREAMED CABBAGE
Make and share this Creamed Cabbage recipe from Food.com.
Provided by ac842199
Categories Low Protein
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- As the size of a head of cabbage can vary, I've suggested some ingredients with ranges to accommodate different sized heads of cabbage. Adjust and use the ingredients according to size and taste. If you use a lot more bacon than what is called for, consider removing some of the extra bacon drippings so that the dish doesn't become greasy.
- Wash the cabbage head and remove the first layer or two of exterior leaves (discard) and the core. Thinly slice.
- Halve the onion and cut each half into 1/2" wide slices.
- Cut the bacon slices into 1/2"-1" pieces.
- Add the bacon to a cold, large/deep pot and brown over medium heat. Remove bacon from the pot and set aside. Retain melted bacon fat in the pot.
- Increase heat to medium-high and add onion. Brown quickly until golden on the edges, but not very soft, stirring frequently.
- Reduce heat to medium. Add the cabbage to the pot. Stir to mix. Pour 1/4 cup of water over cabbage and cover with a lid.
- Stir occasionally and check the bottom of the pan to make sure there is still water there. If not, add more water until the bottom of the pot is no longer dry. Cook until just tender-crisp (approx. 10 min).
- Remove the lid. Add the butter, half and half, and parmesan. Stir well. With the lid off, simmer on low until sauce thickens, stirring frequently.
- Once the sauce has reached your desired thickness, add the bacon back to the pot, and salt and (white) pepper to taste. Stir well. Remove from heat and serve.
Nutrition Facts : Calories 139.5, Fat 9, SaturatedFat 4.9, Cholesterol 22, Sodium 127.5, Carbohydrate 13, Fiber 4.2, Sugar 6.9, Protein 3.8
CREAMED CABBAGE
Provided by Moira Hodgson
Categories easy, quick, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Melt the butter in a frying pan and add the cabbage and garlic. Cook, stirring, for about 10 minutes, until the cabbage has softened a bit but is still crunchy.
- Season with salt, pepper and nutmeg. Stir in the heavy cream and cook for five minutes more. Correct seasoning and serve.
Nutrition Facts : @context http, Calories 236, UnsaturatedFat 7 grams, Carbohydrate 8 grams, Fat 22 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 14 grams, Sodium 387 milligrams, Sugar 5 grams, TransFat 0 grams
"CREAMED" CABBAGE AND CAULIFLOWER
Categories Milk/Cream Dairy Potato Vegetable Side Vegetarian Quick & Easy Wheat/Gluten-Free Winter Cabbage Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 6
Steps:
- Melt butter in large nonstick skillet over medium-low heat. Add cabbage and cauliflower and stir until cabbage wilts, about 3 minutes. Stir in potato. Increase heat to medium. Add milk and simmer until vegetables are tender and milk is reduced to sauce consistency and coats vegetables, stirring occasionally, about 10 minutes. Season to taste with mace, salt and pepper and serve.
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